Marin County, CA

Fish Restaurant

Name: Fish Restaurant
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Feb 23, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Follow-Up

Feb 23, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Pantry station prep refrigerator: link cod: 49 degrees F (prepped at 10:30 - 10:45 a.m.) Place smaller portions in unit. All other potentially hazardous food checked in this unit in compliance. Grill station prep refrigerator: spicy mayo: 47 degrees F, tartar sauce: 43 degrees F. Saute station prep refrigerator: top section: cheddar cheese slices: 47 degrees F, tuna salad: 44 degrees F Drawer: rock fish: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Polenta on bain-marie: 167 degrees F - - in compliance.

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode CHSC 113953.cPests

Official wording

Plumbers onsite at beginning of inspection. No water at hand wash sink by warewashing room. Water 65 degrees F at kitchen hand wash sink to right of the hood - corrected. One compartment food prep sink with spray nozzle reached 103 degrees F and began dropping down immediately. provide a minimum of 100 degrees F at all hand wash sinks. Provide a minimum of 120 degrees F at all other sinks. Hand wash sink by dishwasher: hot water restored. Adjust women's restroom hand wash sink: so water stays on for a minimum of 10 seconds. Water only stays on for a second.

Inspector’s notes

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Marin County Environmental Health Services, Feb 23, 2026 · Original Source

Routine

Feb 9, 2026

Violation(s) Found

4 recorded violations

criticalCode CHSC 113953.3Handwashing

Official wording

Observed employee handling dirty utensils at the 3-compartment sink and then touching clean utensils without washing hands. All employees shall wash their hands after contaminating them prior to touching clean utensils and equipment, or preparing foods. Person in charge instructed employee on handwashing at dishwash area. Employee washed hands at hand wash sink and used towel to wipe hands at hand wash sink. Employee instructed to dry hands with paper towels. Handwashing/sanitizing handout provided in Spanish.

Inspector’s notes

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Pantry station prep refrigerator: upper section: blue cheese dressing: 55 degrees F. Hardboiled eggs without shells: 46 degrees F, bambolini beans: 44 degrees F. Grill station prep refrigerator: cheddar cheese in drawer: 44 degrees F, heavy cream in drawer: 45 degrees F Saute station prep refrigerator: tuna salad: 43 degrees F Butter and heavy cream on gas burner without flame observed at 95 degrees F. Maintain potentially hazardous foods at or above 135 degrees F on cooking equipment. ` 2.5 quarts heavy cream and butter voluntarily discarded into 3-compartment sink.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114115Water, plumbing, and sewage

Official wording

Cutting board at grill station prep refrigerator has heavy accumulation of black material. Wash, rinse, and sanitize the cutting board. Observed black material on left inside wall of the ice machine and accumulation of white and gray material on the pump area where water is located. Wash, rinse, and sanitize the ice machine. Drain ice first.

Inspector’s notes

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode CHSC 113953.cHandwashing

Official wording

Employee restroom hand wash sink reached a maximum of 68 degrees F. Provide a minimum of 100 degrees F water. Women's restroom hand wash sink: 68 degrees F. Men's restroom hand wash sink: 60 degrees F. Provide a minimum of 100 degrees F water. Correct immediately. Water shall stay on a minimum of 10 seconds.

Inspector’s notes

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Sep 26, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official wording

Observed 2 large tubs of white soup in walk-in refrigerator recorded at 57°F internally and were prepared yesterday. / Discard improperly cooled food. Utilize ice wands and ice baths to rapidly cool food from 135-70°F in 2 hours then 70-41°F thereafter. Record cooling temperatures on cooling log and submit for review every Friday.

Inspector’s notes

Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A green placard was issued.

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Sep 26, 2024 · Original Source

Routine

Mar 13, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113953.3Handwashing

Official wording

Observed employee crack raw egg to fry and did not wash hands before resuming other food preparation. Observed employee use gloved hands to grab raw fish to fry then wiped hands on apron before resuming other food preparation without changing gloves and washing hands. / Hands must be washed after touching raw foods and after switching gloves.

Inspector’s notes

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.